Winter Veg Pie

Pie Mixture:

¼ pumpkin

2 medium carrots

1 medium parsnip

1 medium turnip

1 medium Swede

2 sticks celery

2 medium potatoes

1 medium brown onion

2 cloves garlic

3 sprigs fresh thyme

Black pepper and rock salt to taste

Little bit of Olive Oil



½ tablespoon of virgin olive oil

1 heaped Tbspn wholemeal self raising flour

Pinch black pepper and rock salt

1 cup vegetable stock

1 tspn soy sauce

1 tspn verjuice


Pie Pastry Lids:

½ cup wheat germ

½ cup low fat milk (not zero fat)

½ teaspoon rock salt

1 Tbspn of virgin olive oil

2 cups of wholemeal self raising flour

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Chop all vegetables into bite sized pieces, leave garlic cloves whole and put into a bowl. Add thyme, season with salt and pepper and olive oil (just enough to coat vegetables), mix it around and leave to infuse for 10 minutes.


Heat oven to 160°C. Heat a non stick large baking tray for about 10 minutes. Place all vegetables on to tray, put back into oven and cook for 20 minutes or until slightly brown.


Sauce: In a non stick pan add a heaped dessert spoon of wholemeal plain flour and a pinch of salt and pepper and ½ a tablespoon of olive oil. Cook flour until it bubbles but don’t let it burn, make a roux, cook for about 2 to 3 minutes then add a cup of veg stock and a teaspoon of soy sauce and vere juice, cook until it thickens.


When veg is cooked squeeze garlic cloves and mix with vegetables and throw garlic skin away. Divide into four small oven proof pie dishes or ramekins, mix in sauce, check seasoning, and place in oven. Reduce heat to 140°C.


Pastry Pie Lids: In a non stick pan heat milk and tablespoon olive oil. Put flour, wheatgerm and rock salt in a processor; add hot milk and oil mix, whiz until it forms a ball. Take out pie, roll out pastry, divide into four lid crusts, trim to size, brush with a little milk and put back in oven, cook until golden brown.


Great when served with mashed potato and red cabbage, or fresh salad. Yum!


Makes four small pies

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